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WeirdAuntMartha

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This disappeared pretty quickly at work this morning. I took other reviewers' suggestions and used 6 cups of rhubarb and 2 cups of sugar. I'm glad I did that, otherwise the topping would have been too much for half the amount of rhubarb.

I don't typically buy or like whole wheat breads, but the flax and sunflower intrigued me, as I like both. This turned out really well. In previous reviews, I've said that I don't like the way bread machine bread turns out, so I baked this in my oven. I set my bread machine on the dough cycle, followed the recipe and then put the dough in a greased stoneware loaf pan and let rise for about an hour. Then I baked at 350 for 10 minutes, rotated the pan 180 degrees, and baked for another 10 minutes. It came out perfectly. I wouldn't recommend doing what I did on the first loaf - I sprinkled flax seed on the top, because I thought it would be pretty. Unfortunately, they just don't stick. I'll just throw a handful into the mix next time.
And, if you're unfamiliar with flax, you should know that it really should be ground up well. Your body cannot digest whole flax seed and you will not get the benefit of the flax unless you chew it up completely. It's much easier, and beneficial to grind it in a coffee grinder.
Thanks for a hearty, dense winter bread recipe Erna!

I really wanted a good, basic quiche recipe that I could run with - and did I ever! I used the pie crust, eggs and half & half - other than that, I substituted 2 cups of shredded swiss cheese, fresh broccoli florets, and a good quality diced ham, layered on the bottom. It turned out fantastic, and I was able to adapt it to my guests tastes!

Previously, I had made a recipe that was almost identical to this, except that it called for a package of frozen strawberries. When I came across this recipe, I thought I'd try it as is, but I had 2 pounds of strawberries in my refrigerator. I chopped up one pound of strawberries and added them to the pot during the cooking stage. What a difference! It turned out really well. I just finished making my second batch in less than a week. I expect to make much more of this this summer (of course, I end up giving quite a bit away). My only tip is to cook the mixture until the rhubarb is soft (I don't even pay attention to cooking times).

This turned out to be a lot more work than I anticipated. I really didn't care for the burgers much. Sometimes it's a matter of perspective, as my vegetarian friend thought they were pretty good. She took the leftovers home. Either she liked it, or she was being polite. If I were going on my tastes alone, I would have given this 1 star (or 1/2, if that were available). I do think that there is some potential here. My recommendation would be to make sure that your patties are flat, otherwise, they'll end up mushy in the middle. Also, I'd probably change the spices a bit, but I have no recommendations.

I was looking for a good basic quiche recipe. This worked out very well. I didn't use spinach or ham, instead I sauteed mushrooms in garlic butter and added those to the bottom of the quiche along with four strips of chopped, pre-cut bacon, cheddar and mozzerella cheeses. This recipe turned out well, I will probably try additional variations. Thanks for a great quiche recipe!

This was pretty good, my guests seemed to like it. The only thing that I did differently was to refrigerate the mixture for about an hour before forming a ball. It seemed to work pretty well. I rolled it in walnuts.
I had to change my rating to 5 stars after bringing the leftovers to work - it really went over well!

This turned out well. It really does get better each day, I can't believe it! I only made one loaf, and threw in a cup of chopped walnuts. Also, instead of using canned pumpkin, I used fresh, cooked, drained and mashed butternut squash (about one cup for one loaf). Terrific!

I had such high expectations for this pie, it sounded so good. Unfortunately, it was no more spectacular than your run of the mill, store-bought apple pie. I may look for an apple pie recipe and just substitute pears in the future. This is still sitting on my kitchen counter, nearly a week later :(

This was a tough recipe for me to rate. I had some problems - the batter didn't stay on the chicken while frying, and it burned before the chicken was done. There were a couple of pieces that didn't burn (the dark meat) and having tasted those, I'd say this was a great tasting batter. But to go through all that trouble and end up with a greasy-smelling house wasn't worth it for the few pieces of chicken that worked out well. Additionally, I had about 3-4 times the amount of 'liquid' needed to dip this chicken - I was wishing I had saved half of that can of evaporated milk for the mashed potatoes that I made!

Not bad for my first try at zucchini bread - especially since I can't get banana bread to work out for the life of me! I took a few other reviewers' suggestions and added a 1/2 cup of chocolate chips at the same time as the nuts. I also substituted a 1/2 cup of applesauce for half of the oil. Unfortunately, it was still a bit gooey in the top center of the bread after 50 minutes in the oven, but still very good!!

This was a terrific summer dinner, light and easy. On personal preference, we skipped the cranberries, bleu cheese and onions. Instead, we added a chopped apple as one reviewer suggested, plus mandarin oranges and pea pods.
The dressing was terrific. We used blackberry preserves (I don't care for raspberry), red wine vinegar and sesame oil because I could not find walnut oil. I also used the sesame oil to pan-fry some Tyson's frozen breaded chicken breasts, then sliced and tossed them in the salad with the dressing.
This turned out very well - I think next time I'll skip the tomatoes and pea pods as they just got in the way.
Thanks for the great addition to my recipe box Tiffany!!

I've made these twice now, the second time for a potluck at work. This recipe made over 6 dozen cookies, and I only came home with about a dozen! I also had many requests for the recipe.
Like the other reviewers, I used almond extract (3 teaspoons) and coconut extract (3 teaspoons). It really improved the flavor. I also cut back the chocolate chips to 3 cups and increased the coconut and chopped almonds to 3 cups, based on my own personal preferences.
These cookies were excellent, but dried out quickly. I'll make smaller batches - but I will definitely be making more!!

I made this dip over 2 years ago, and loved it then. I didn't think about it again until we had a small gathering at my place last night. I served this dip in two different ways - on a tray with carrots, celery, broccoli, cauliflower and jicama; also in a hollowed out breadbowl. I used the recipe for Portuguese Sweet Bread I, Submitted by Jennifer Houde on this site for my breadbowl. I mixed all ingredients in my bread mixer (using the dough cycle) then placed the large ball of dough on a greased stoneware pan (like a pizza stone). I let that rise for an hour, on top of my preheating oven. Then I baked it for 10 minutes at 350, rotated it 180 degrees and baked the remaining 10 minutes. When it was cool, I traced the lip of a small glass bowl with a knife in the top of the bread, then cut the hole out with the knife. I was able to set the bowl with the spinach dip in the center of the breadbowl, without making the bread soggy throughout the night. It also made clean-up and storage much easier. The spinach dip was definitely a hit!

Because there are just two of us here, I split this in half and made it in a 9x9 pan - that's where things got a little messy. My dish overflowed, which wouldn't have been so bad had I thought to put a cookie sheet underneath it. After it finished baking, I shut off the oven before putting the syrup on top and broiling it, to let some of the smoke dissipate. This was a very messy dish (my fault I'm sure), but we really liked it. It had a nice dense bread center (unlike other overnight french toast recipes that we've tried - they were mostly mush and some other odd ingredients). Instead of milk, I used half & half, simply because I had some in the house that needed to be used up.
It was a lot of work and a lot of time, but I will definitely make this again because it was worth it.

These take quite a bit of work, but are definitely worth it. It's been a while since I made them (years, actually) and I've never forgotten how good they are. Off to the store to get the ingredients! YUM!!

This was not what I expected. I guess I was spoiled by my mom's homemade banana cream pie growing up and this fell short. I think next time, I'll just make some pudding and have the bananas as a snack.

I've made this before, and remember it being very good. I made this to bring along to my family for mother's day today, but decided I'd be a bit daring and threw something extra in. I put in a capful (about 3/4 teaspoon) of almond extract. I served it with a variety of fruits - strawberries, grapes, pineapple, watermelon, kiwi and cherries. They loved it! Thanks for the great recipe!
*******Update, 08/01/04. I brought this to work for a potluck - what a hit! One co-worker said he was done eating because he was so full. After I convinced him to try some off of my plate, he went got a serving for himself! This time (in addition to the almond extract) I added 1 drop of red food coloring and it made it a nice shade of pink. I wish I could give this ANOTHER 5 stars!

We would have liked it better if it had been a lighter batter. It's pretty heavy and thick, even though we thinned it out a bit. We added salt, pepper, onion salt, garlic and celery salt - it was still kind of bland! Maybe some dry soup mix would help flavor it (for those of us who shy away from spicy add-ins like cayenne or chili powder). It was very easy, but we probably won't make this one again, I'll look for something lighter.